Steaming Mussels in White Wine
This is a dish built on timing and the quality of your broth. You are essentially creating an instant sauce from the steam, the mussel liquor, and the wine.
Clean them thoroughly or ruin the bowl
Sand is the enemy here. Scrub each shell under cold running water and pull off the fibrous beard, otherwise, you will be chewing on grit.
- Large heavy-bottomed pot with a tight-fitting lid
- Colander
- Chef's knife
What goes in.
- 2 lblive mussels, scrubbed and debearded
- 2 tbspunsalted butter
- 3 clovesgarlic, thinly sliced
- 1shallot, minced
- 3/4 cupdry white wine (Sauvignon Blanc or Pinot Grigio)
- 1/4 cupfresh parsley, chopped
Watch the lid
The moment the steam begins to escape from under the lid in a consistent, forceful plume, the mussels are likely done. Do not leave the lid off, or you lose the pressure needed to cook them evenly.
The method.
Sauté the aromatics
Melt the butter over medium heat in your pot. Add the shallots and cook until soft and translucent, then add the garlic for thirty seconds until fragrant.
Deglaze
Pour in the wine and turn the heat to high. Bring the liquid to a aggressive simmer for one minute to take the sharp edge off the alcohol.
Steam
Dump the cleaned mussels into the pot and cover immediately with the lid. Shake the pot once or twice during cooking.
Check the finish
After 4 to 5 minutes, lift the lid. If the shells have opened, they are ready. Remove the pot from the heat immediately. Discard any mussels that remain stubbornly closed.
Finish
Stir in the parsley and pour everything into a large, shallow bowl to serve.
Other turns to take.
Thai-Inspired
Swap the wine for coconut milk, add a tablespoon of red curry paste, and finish with cilantro and lime juice.
Tomato-Base
Add half a cup of crushed tomatoes to the aromatics before adding the wine for a richer, heavier broth.
When it doesn't go to plan.
Test the mussels by tapping any open shells against the counter; if they don't snap shut, toss them out before cooking.
Use a pot large enough so the mussels aren't piled too high, or the bottom ones will overcook while waiting for the top ones to steam.
Keep a crusty baguette nearby to soak up the wine and garlic broth left at the bottom of the bowl.
The ones that keep coming up.
How do I know if a mussel is bad?
Before cooking, discard any shells that are broken or won't close when tapped. After cooking, if a shell is still closed tight, discard it.
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